Thai Basil Chicken
Thai green chicken curry and roti.jpg by Takeaway · CC BY-SA 3.0
Thai Basil Chicken, or Gai Pad Krapow, is a vibrant and aromatic stir-fry that captures the essence of Thai street food. The dish features tender chopped chicken infused with fiery chili, fragrant basil leaves, and savory seasonings, making it a perfect quick-assembly meal bursting with flavor and texture.
Originating from Thailand, Gai Pad Krapow has become a beloved staple both locally and internationally. Its bold taste and satisfying spice make it a popular choice for casual dinners and street food vendors alike, often enjoyed over steamed jasmine rice for a complete, comforting experience.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, chopped or minced
- 3 cloves garlic, minced
- 2 Thai bird's eye chilies, sliced (adjust to taste)
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 2
Add minced garlic and sliced chilies; sauté for about 30 seconds until fragrant.
- 3
Add chopped chicken to the pan, stirring frequently until cooked through and slightly browned, about 4-5 minutes.
- 4
Stir in soy sauce, fish sauce, oyster sauce, and sugar, mixing well to coat the chicken evenly.
- 5
Cook for another 1-2 minutes to let the flavors meld.
- 6
Remove from heat and immediately fold in fresh Thai basil leaves until just wilted.
- 7
Serve hot over steamed jasmine rice, garnished with additional basil or sliced chili if desired.